Wheat Berry Bowl With Merguez And Pomegranate

Name: Wheat Berry Bowl With Merguez And Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups wheat berries; Kosher salt; 4 tablespoons extra-virgin olive oil, divided; 1 pound merguez sausage, casings removed; 1 garlic clove, finely grated; 1/2 cup plain whole-milk Greek yogurt; 2 tablespoons fresh lemon juice, divided; 2 teaspoons za'atar, plus more for serving; Freshly ground black pepper; 1/2 cup pomegranate seeds; 1/4 cup coarsely chopped mint, plus leaves for serving; 4 scallions, thinly sliced, divided; 3 Persian cucumbers, thinly sliced into rounds

Servings: persons

2 cups wheat berries
Kosher salt
4 tablespoons extra-virgin olive oil, divided
1 pound merguez sausage, casings removed
1 garlic clove, finely grated
1/2 cup plain whole-milk Greek yogurt
2 tablespoons fresh lemon juice, divided
2 teaspoons za'atar, plus more for serving
Freshly ground black pepper
1/2 cup pomegranate seeds
1/4 cup coarsely chopped mint, plus leaves for serving
4 scallions, thinly sliced, divided
3 Persian cucumbers, thinly sliced into rounds

1
Simmer wheat berries in a large saucepan of salted water until grains are tender and hulls have just started to split open (cook time will vary and can take up to 1 hour). Drain and rinse under cold water, then thoroughly drain again. Transfer to a large bowl.
2
Meanwhile, heat 1 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook sausage, breaking up with a wooden spoon, until browned and crisp, 8-10 minutes. Transfer to a medium bowl with a slotted spoon.
3
Mix garlic, yogurt, 1 Tbsp. oil, 1 Tbsp. lemon juice, and 2 tsp. za'atar in a medium bowl; season with salt and pepper. Set yogurt sauce aside.
4
Add pomegranate seeds, chopped mint, half of scallions, remaining 2 Tbsp. oil, and remaining 1 Tbsp. lemon juice to bowl with wheat berries and toss to combine. Season with salt and pepper.
5
Divide wheat berry mixture among bowls and top with cucumbers, sausage, and remaining scallions. Drizzle with reserved yogurt sauce, scatter mint leaves over, and sprinkle with more za'atar.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups wheat berries, Kosher salt, 4 tablespoons extra-virgin olive oil, divided, 1 pound merguez sausage, casings removed, and more.

Yes, Wheat Berry Bowl With Merguez And Pomegranate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!